JP6647814B2 - Butter flavor seasoning liquid and method for producing the same - Google Patents
Butter flavor seasoning liquid and method for producing the same Download PDFInfo
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- JP6647814B2 JP6647814B2 JP2015150901A JP2015150901A JP6647814B2 JP 6647814 B2 JP6647814 B2 JP 6647814B2 JP 2015150901 A JP2015150901 A JP 2015150901A JP 2015150901 A JP2015150901 A JP 2015150901A JP 6647814 B2 JP6647814 B2 JP 6647814B2
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
本発明は、例えばステーキ、ソテー、焼肉等に好適なバター風味調味液及びその製造方法に関する。 The present invention relates to a butter-flavored seasoning liquid suitable for, for example, steaks, sautes, grilled meats, and the like, and a method for producing the same.
例えばステーキ、ソテー、焼肉等の肉料理に利用される調味液（タレ、ソース）は、例えば、しょうゆ、糖類、香辛料、みりん、たまねぎ、にんにく、生姜、レモン果汁、酵母エキス等を混合して作られている。 For example, seasonings (sauce, sauce) used for meat dishes such as steaks, sautees, and yakiniku are made by mixing soy sauce, sugar, spices, mirin, onion, garlic, ginger, lemon juice, yeast extract, etc. Have been.
このような調味料として、下記特許文献１には、乾燥タマネギを含む調味液を８０℃以上に加熱し、７０℃以下に冷却した後、ニンニクを添加して再度７０℃以上に加熱して得られる液体調味料が開示されている。 As such a seasoning, Patent Literature 1 below discloses that a seasoning solution containing dried onion is heated to 80 ° C. or higher, cooled to 70 ° C. or lower, and then added with garlic and heated again to 70 ° C. or higher. Liquid seasonings are disclosed.
また、特にステーキ、ソテーなどの調味液としては、バター風味を有するものも好まれている。バター風味を有する調味液は、バターや、バター香料を添加して、バター風味を付与している。 In particular, as a seasoning liquid such as steak and saute, those having a butter flavor are also preferred. The seasoning liquid having a butter flavor has a butter flavor by adding butter and butter flavor.
一方、チーズ製造の副産物である乳清（ホエイ）から得られるホエイ蛋白質は、各種食品の原料として利用されている。例えば、下記特許文献２には、ホエイ蛋白質、ホエイ蛋白質濃縮物、ホエイ蛋白質分離物の少なくともひとつを飲食品に添加することにより、飲食品特有の香味の揮発防止や、飲食品の異味異臭のマスキングをすることが記載されている。 On the other hand, whey protein obtained from whey, a by-product of cheese production, is used as a raw material for various foods. For example, Patent Document 2 below discloses that by adding at least one of whey protein, whey protein concentrate, and whey protein isolate to food and drink, volatilization of flavor peculiar to food and drink and masking of off-flavor and smell of food and drink are disclosed. It is described that
また、下記特許文献３には、水中油型乳化油脂組成物全体中、バター由来の油溶性成分を１０〜４０重量％、ホエイ由来の水溶性成分を１０〜４０重量％、及び乳蛋白質としてのホエイ濃縮物と糖質としての水飴及び／又は還元澱粉糖化物とからなる複合体を含有する水中油型乳化油脂組成物が開示されている。そして、該水中油型乳化油脂組成物をベーカリー食品の生地に添加することにより、自然なバター風味が得られることが記載されている。 Patent Document 3 below discloses that, in the whole oil-in-water emulsified fat / oil composition, 10 to 40% by weight of an oil-soluble component derived from butter, 10 to 40% by weight of a water-soluble component derived from whey, and milk protein An oil-in-water emulsified oil / fat composition containing a complex consisting of whey concentrate and starch syrup and / or reduced starch saccharified sugar as a saccharide is disclosed. It is described that a natural buttery flavor can be obtained by adding the oil-in-water emulsified oil / fat composition to a bakery food dough.
タレ、ソース等の調味液にバター風味を付与する場合、バターを多量加えると、調味液中でバターの固形分や油分が分離しやすく、原料コストも増大するので、バターの添加量には限りがある。 When adding butter flavor to seasoning liquids such as sauces and sauces, adding a large amount of butter can easily separate the solids and oil content of butter in the seasoning liquid and increase the cost of raw materials. There is.
そこで、バター香料を添加することも行われているが、バター香料を添加した調味液においては、自然なバター風味やミルク感が不足するという問題があった。 Therefore, butter flavor is added, but there is a problem that the seasoning liquid to which butter flavor is added lacks natural buttery flavor and milky feeling.
したがって、本発明の目的は、バター香料を用いても、良好なバター風味が得られるようにしたバター風味調味液及びその製造方法を提供することにある。 Therefore, an object of the present invention is to provide a butter flavor seasoning liquid capable of obtaining a good butter flavor even when a butter flavor is used, and a method for producing the same.
上記目的を達成するため、本発明のバター風味調味液は、バター香料と、ホエイ蛋白質とを含有することを特徴とする。 In order to achieve the above object, the butter flavor seasoning liquid of the present invention is characterized by containing a butter flavor and whey protein.
本発明のバター風味調味液によれば、調味液の原料として、バター香料と、ホエイ蛋白質とを含有させることにより、バター感やミルク感を強調して、良好なバター風味の調味液を提供することができる。 According to the butter flavor seasoning liquid of the present invention, butter flavor and whey protein are contained as raw materials of the seasoning liquid to enhance the buttery feeling and milky feeling, and provide a good buttery flavoring liquid. be able to.
本発明のバター風味調味液においては、バター香料の含有量が０．０５〜０．４３質量％であり、ホエイ蛋白質の含有量が０．３３〜３．５１質量％であることが好ましい。これによれば、バター風味調味液としての味のバランスを良好にすることができる。 In the butter flavor seasoning liquid of the present invention, the content of butter flavor is preferably 0.05 to 0.43% by mass, and the content of whey protein is preferably 0.33 to 3.51% by mass. According to this, the balance of the taste as a butter flavor seasoning liquid can be improved.
また、本発明のバター風味調味液においては、ｐＨが３．０〜７．０であることが好ましい。これによれば、味のバランスがよく、良好なバター風味が得られる。 In addition, in the butter flavor seasoning liquid of the present invention, the pH is preferably 3.0 to 7.0. According to this, the balance of taste is good and a good butter flavor is obtained.
更に、本発明のバター風味調味液は、ステーキ、ソテー又は焼肉用の調味液であることが好ましい。本発明のバター風味調味液は、ステーキ、ソテー、又は焼肉用に特に適した風味付けができる。 Furthermore, the butter flavor seasoning liquid of the present invention is preferably a seasoning liquid for steak, sauteed or grilled meat. The butter flavor seasoning liquid of the present invention can be flavored particularly suitable for steak, sauteed or grilled meat.
本発明のバター風味調味液の製造方法は、バター香料と、ホエイ蛋白質とを含有する調味液原料を混合し、加熱処理することを特徴とする。 The method for producing a butter flavor seasoning liquid of the present invention is characterized in that a seasoning liquid material containing butter flavor and whey protein is mixed and heated.
本発明のバター風味調味液の製造方法によれば、バター香料と、ホエイ蛋白質とを含有させ、加熱処理することにより、バター感やミルク感を強調して、良好なバター風味の調味液を提供することができる。 According to the method for producing a butter flavor seasoning solution of the present invention, a butter flavor and a whey protein are contained, and a heat treatment is performed to enhance a buttery feeling and a milky feeling, thereby providing a good buttery flavoring seasoning liquid. can do.
本発明のバター風味調味液の製造方法においては、前記調味液原料中のバター香料の含有量を０．０５〜０．４３質量％とし、ホエイ蛋白質の含有量を０．３３〜３．５１質量％とすることが好ましい。これによれば、バター風味調味液としての味のバランスを良好にすることができる。 In the method for producing a butter flavor seasoning solution of the present invention, the content of the butter flavor in the seasoning solution raw material is set to 0.05 to 0.43% by mass, and the content of whey protein is set to 0.33 to 3.51%. % Is preferable. According to this, the balance of the taste as a butter flavor seasoning liquid can be improved.
本発明のバター風味調味液の製造方法においては、前記調味液のｐＨが３．０〜７．０となるように、前記調味液原料を調製することが好ましい。これによれば、味のバランスがよく、良好なバター風味が得られる。 In the method for producing a butter flavor seasoning liquid according to the present invention, it is preferable to prepare the seasoning liquid raw material such that the pH of the seasoning liquid is 3.0 to 7.0. According to this, the balance of taste is good and a good butter flavor is obtained.
更に、本発明のバター風味調味液においては、５５℃以上で加熱処理されていることが好ましい。これによれば、バター風味を増強することができる。 Furthermore, the butter flavor seasoning liquid of the present invention is preferably subjected to heat treatment at 55 ° C. or higher. According to this, the butter flavor can be enhanced.
本発明のバター風味調味液によれば、調味液の原料として、バター香料と、ホエイ蛋白質とを含有することにより、バター感やミルク感を強調して、良好なバター風味の調味液を提供することができる。 According to the butter flavor seasoning liquid of the present invention, a butter flavor and milky feeling are emphasized by containing butter flavor and whey protein as raw materials of the seasoning liquid to provide a good butter flavor seasoning liquid. be able to.
本発明のバター風味調味液の製造方法によれば、調味液の原料として、バター香料と、ホエイ蛋白質とを含有させ、加熱処理することにより、バター感やミルク感を強調して、良好なバター風味の調味液を提供することができる。 According to the method for producing a butter-flavored seasoning liquid of the present invention, butter flavor and whey protein are contained as ingredients of the seasoning liquid, and heat treatment is performed to enhance the buttery feeling and milky feeling. A flavored seasoning liquid can be provided.
本発明のバター風味調味液において、バター香料としては、ラクトン類やケトン類の含有量が多いことが好ましいと考えられている（特開２００９−２６１３３９）。具体的には、無発酵バター（スイートクリームバター）由来の香り成分としては、ラクトン類が、δ−ヘキサラクトン、δ−デカラクトン、γ−ドデカラクトン、δ−ドデカラクトン及びδ−テトラデカラクトン等のラクトン類と２−ペンタノン、２−ヘプタノン、２，３−オクタンジオン等のケトン類により特徴づけられ、また発酵バター由来の香り成分としては、乳酸菌発酵により形成されるジアセチル（バター様）やプロピオンアルデヒド等のアルデヒド類等が知られている。一般的にバター香料は、δ-デカラクトン、γ-ドデカラクトン、δ-ドデカラクトン、δ-テトラデカラクトン、δ-ヘキサデカラクトン等のラクトン類と、ケトン類、アルデヒド類及びジアセチル等の特徴的なバターの香り成分の混合物に、安定剤として、あるいは利便性のために、植物油等を配合したバター香料製剤として提供されている（特開２００５−１５６８５）。 It is considered that the butter flavor seasoning liquid of the present invention preferably has a high content of lactones and ketones as the butter flavor (JP-A-2009-261339). Specifically, as the aroma component derived from non-fermented butter (sweet cream butter), lactones include δ-hexalactone, δ-decalactone, γ-dodecalactone, δ-dodecalactone, δ-tetradecalactone, and the like. It is characterized by lactones and ketones such as 2-pentanone, 2-heptanone, and 2,3-octanedione. The fragrance components derived from fermented butter include diacetyl (butter-like) and propionaldehyde formed by lactic acid bacteria fermentation. Aldehydes and the like are known. In general, butter flavors include lactones such as δ-decalactone, γ-dodecalactone, δ-dodecalactone, δ-tetradecalactone, δ-hexadecalactone, and characteristic traits such as ketones, aldehydes and diacetyl. A mixture of butter flavor components is provided as a stabilizer or for convenience as a butter flavoring formulation in which vegetable oil or the like is blended (JP-A-2005-15685).
なお、無発酵バターに特徴的なラクトン類は、バターオイルを加熱することあるいはリパーゼなどで処理することにより得られ（国際公開ＷＯ２０１３／１０５６２４）、ジアセチルは水性ペクチンスラリーを乳酸菌により醗酵させる（特開平６−７１７７）、あるいは、発酵バターより抽出分離すること等で製造することができる。 The lactones characteristic of non-fermented butter can be obtained by heating butter oil or treating it with lipase (WO 2013/105624), and diacetyl is obtained by fermenting an aqueous pectin slurry with lactic acid bacteria (Japanese Unexamined Patent Publication No. 6-7177) or by extraction and separation from fermented butter.
本発明で用いられるバター香料としては、精製したラクトン類あるいはジアセチルをそのまま用いることもできるが、利便性等からこれらの香り成分を含む香料製剤を用いることが好ましい。例えば、バターフレーバーＫＭ−２００８（商品名、長谷川香料社製）、バターフレーバーＦＬＷ０２６８（商品名、稲畑香料社製）、ローストバターフレーバーＳ０８９５５（商品名、曽田香料社製）等が使用できる。 As the butter flavor used in the present invention, purified lactones or diacetyl can be used as they are, but for convenience and the like, it is preferable to use a flavor preparation containing these flavor components. For example, butter flavor KM-2008 (trade name, manufactured by Hasegawa Kaoru), butter flavor FLW0268 (trade name, manufactured by Inabata Perfume), roasted butter flavor S08955 (trade name, manufactured by Soda Perfume) and the like can be used.
バター香料は、食品添加物であることからその使用にあたっては、使用基準を順守する必要があるが、本発明の調味液に添加するバター香料は、調味液全体に対して０．０５〜０．４３質量％が好ましく、０．１〜０．２質量％がより好ましい。バター香料の含有量が上記の範囲であれば、バターの香りやコクや、ミルク感をより良好に得ることができる。一方、香料成分としては、調味液全体に対してδ-デカラクトン及びドデカラクトン等のラクトン類であれば０．５ｐｐｍ〜１．５ｐｐｍが好ましく、また、ジアセチルであれば、２〜３５ｐｐｍが好ましい。これらの香料が下限値未満であるとバター風味が感じられなくなり、また上限値を超えるとバター風味とは異なる異質な風味となってしまう。 Since butter flavor is a food additive, it must be adhered to the usage standards when used, but the butter flavor added to the seasoning liquid of the present invention is 0.05 to 0. 43 mass% is preferable, and 0.1 to 0.2 mass% is more preferable. When the content of the butter flavor is in the above range, the scent, richness and milky feeling of the butter can be obtained more favorably. On the other hand, the flavor component is preferably 0.5 ppm to 1.5 ppm for lactones such as δ-decalactone and dodecalactone, and is preferably 2 to 35 ppm for diacetyl with respect to the whole seasoning liquid. If these fragrances are less than the lower limit, the butter flavor will not be felt, and if the fragrance exceeds the upper limit, a different flavor different from the butter flavor will result.
本発明のバター風味調味液においては、バター香料と共に、バターを含有してもよいが、バターの含有量は、調味液全体に対して０．００４５〜０．０３９質量％が好ましく、０．１〜０．０２質量％がより好ましい。バターを上記範囲で含有することにより、バターの固形分や油分の分離を防いで、バター風味を増強することができる。 In the butter flavor seasoning liquid of the present invention, butter may be contained together with the butter flavor, but the content of the butter is preferably 0.0045 to 0.039% by mass relative to the whole seasoning liquid, and 0.1%. -0.02 mass% is more preferable. By containing butter in the above range, separation of the solid content and oil content of the butter can be prevented, and the butter flavor can be enhanced.
本発明のバター風味調味液において、ホエイ蛋白質としては、乳清（ホエイ）から単離されるホエイ蛋白質に限らず、その加工物であってもよい。その加工物としては、例えば、ホエイ蛋白質濃縮物（ＷＰＣ）や、ホエイ蛋白分離物（ＷＰＩ）などが挙げられる。 In the butter flavor seasoning liquid of the present invention, the whey protein is not limited to whey protein isolated from whey (whey), and may be a processed product thereof. Examples of the processed product include whey protein concentrate (WPC) and whey protein isolate (WPI).
ホエイ蛋白質の含有量は、調味液全体に対して０．３３〜３．５１質量％が好ましく、０．６５〜２．４３質量％がより好ましい。ホエイ蛋白質の含有量が上記の範囲であれば、バターの香りやコクやミルク感を、バランスよく、良好に得ることができる。 The content of whey protein is preferably from 0.33 to 3.51% by mass, more preferably from 0.65 to 2.43% by mass, based on the whole seasoning liquid. When the content of whey protein is in the above range, the scent of butter, richness and milky feeling can be obtained in a well-balanced manner.
本発明のバター風味調味液は、上記以外の原料として、ステーキ、ソテー又は焼肉用の調味液として通常含まれるものを含有することができる。そのような原料としては、例えば、しょうゆや、食塩や、砂糖、異性化糖（ブドウ糖果糖液糖、果糖ブドウ糖液糖、高果糖液糖）、水あめ等の糖類や、たまねぎ、にんにく、しょうが、パプリカ、パセリ等の野菜類や、ごま、クルミ等の種子類や、レモン果汁等の果実類や、コショウ、唐辛子等の香辛料や、グルタミン酸ナトリウム、酵母エキスなどの旨味調味料や、植物性油脂などの油脂や、みりん、酒などのアルコール調味料や、鰹節エキス、宗田節抽出物、昆布エキス等の各種だし類や、チキンエキス、ポークエキス等の畜肉エキスや、化工澱粉、増粘多糖類等の増粘剤などが挙げられる。なお、野菜類や果実類は、細断したり、すり下ろしたり、搾汁したりして添加することが好ましい。また、化工澱粉としては、リン酸架橋澱粉、アセチル化アジピン酸架橋澱粉、湿熱処理澱粉等が好ましく使用でき、増粘多糖類としては、キサンタンガム、グアーガム、タマリンドガム等が好ましく使用できる。油脂としては、コーンサラダ油、胡麻油、オリーブオイル等が好ましく使用できる。なお、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等の乳化剤を添加してもよい。 The butter flavor seasoning liquid of the present invention may contain, as raw materials other than those described above, those usually contained as a seasoning liquid for steak, sauteed or grilled meat. Such raw materials include, for example, soy sauce, salt, sugar, isomerized sugar (fructose fructose liquid sugar, fructose dextrose liquid sugar, high fructose liquid sugar), sugars such as starch syrup, onion, garlic, ginger, paprika , Vegetables such as parsley, seeds such as sesame and walnuts, fruits such as lemon juice, spices such as pepper and pepper, and umami seasonings such as sodium glutamate and yeast extract, and vegetable oils and fats Oils and fats, mirin, alcohol seasonings such as sake, various broths such as bonito extract, soda extract, kelp extract, meat extract such as chicken extract and pork extract, chemically modified starch, thickened polysaccharide, etc. And thickeners. In addition, it is preferable that vegetables and fruits are added after shredding, grinding, and squeezing. Further, as the modified starch, phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, wet heat-treated starch and the like can be preferably used, and as the thickening polysaccharide, xanthan gum, guar gum, tamarind gum and the like can be preferably used. As oils and fats, corn salad oil, sesame oil, olive oil and the like can be preferably used. In addition, you may add emulsifiers, such as glycerin fatty acid ester, sucrose fatty acid ester, and lecithin.
本発明のバター風味調味液は、ｐＨが３．０〜７．０であることが好ましく、ｐＨが３．０〜５．０であることがより好ましい。ｐＨの調整は、例えばレモン果汁、食酢などの酸性原料や、酢酸、クエン酸などの有機酸を添加することによって行うことができる。ｐＨを上記範囲とすることにより、バターの香りやコクやミルク感を、バランスよく、良好に得ることができる。 The butter flavor seasoning liquid of the present invention preferably has a pH of 3.0 to 7.0, and more preferably has a pH of 3.0 to 5.0. The pH can be adjusted by adding an acidic raw material such as lemon juice or vinegar, or an organic acid such as acetic acid or citric acid. By adjusting the pH to the above range, a good buttery aroma, richness and milky feeling can be obtained in a well-balanced manner.
本発明のバター風味調味液の製造方法は、特に限定されないが、上記原料をバター香料を除く原料に関して所定の量を量り取り、水を混合・攪拌後、バター香料を添加してから、加熱処理すればよい。 The method for producing the butter flavor seasoning liquid of the present invention is not particularly limited, but the above-mentioned raw materials are measured in a predetermined amount with respect to the raw materials except for the butter flavor, mixed with water, stirred, added with the butter flavor, and then heated. do it.
加熱処理温度は、特に限定されないが、５５℃以上で行うことが好ましく、75〜100℃で行うことがより好ましい。加熱することにより、バター風味を増強することができる。100℃を超える温度で加熱すると、ホエイ蛋白の変質などが起こるため好ましくない。 Although the heat treatment temperature is not particularly limited, the heat treatment is preferably performed at 55 ° C. or higher, and more preferably at 75 to 100 ° C. By heating, the butter flavor can be enhanced. Heating at a temperature higher than 100 ° C. is not preferable because of deterioration of whey protein.
本発明の調味液は、バター風味がマッチする食品、例えば、ステーキ、ソテー、焼肉等に好適に使用される。調味液の使用方法は、特に限定されないが、例えば肉を調味液に漬けてから焼いたり、焼いた肉に調味液を付着させたりする方法が採用される。肉としては、牛肉、豚肉、鶏肉等の畜肉類、あるいは、海老、帆立、カジキマグロ等の魚介類など、いずれでもよい。 The seasoning liquid of the present invention is suitably used for foods having a matching butter flavor, such as steaks, sautes, and grilled meats. The method of using the seasoning liquid is not particularly limited. For example, a method of immersing meat in the seasoning liquid and baking it, or attaching the seasoning liquid to the baked meat is employed. The meat may be any of meat such as beef, pork, and chicken, and fish and shellfish such as shrimp, scallop, and swordfish.
本発明の調味液は、例えばガラス、プラスチック等の瓶、ボトル容器に充填したり、樹脂製の袋状容器に充填したりして、製品化することができる。 The seasoning liquid of the present invention can be commercialized, for example, by filling a glass or plastic bottle or bottle container, or by filling a resin bag-like container.
以下、実施例を挙げて本発明を更に詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
＜試験例１＞
[比較対照としてのバター含有調味液の試作]
下記表１の配合にて、水、レモン濃縮果汁、食塩、キサンタンガム、バターを原料として、バターの配合量を変えたバター風味調味液を試作した。
<Test Example 1>
[Prototype of butter-containing seasoning liquid for comparison]
With the composition shown in Table 1 below, water, lemon juice, salt, xanthan gum, and butter were used as raw materials to produce a butter flavor seasoning liquid in which the amount of butter was changed.
まず、食塩及びキサンタンガムをビーカーに量り取り、水を加えてから85℃に加温、攪拌して溶解した。ついで、レモン濃縮果汁を用いてｐＨ3.0に調整した後、バターを添加し、80℃で加温、5分間攪拌することで、バターの配合量が異なる各試料を製造した。 First, salt and xanthan gum were weighed into a beaker, and after adding water, the mixture was heated to 85 ° C. and stirred to dissolve. Then, after adjusting the pH to 3.0 using the lemon-concentrated juice, butter was added, and the mixture was heated at 80 ° C. and stirred for 5 minutes to produce each sample having a different amount of butter.
これらのバター風味調味液について、10名のパネラーにより、調味液をスプーン小に数滴とって、口に含み、バターの香りの好ましさ、調味液で感じるバター様のコクの強さ、調味液で感じるバター様のミルク感の強さ、バター風味の味のバランス（塩味、酸味及びバター香料の香りの強さによる味や香りのまとまり）について評価した。 For these butter flavor seasonings, 10 panelists took a few drops of the seasoning liquid into a small spoon and included it in the mouth, the taste of the buttery aroma, the buttery richness felt by the seasoning liquid, the seasoning The strength of the buttery milky feeling felt by the liquid and the balance of the taste of butter flavor (the unity of taste and aroma depending on the strength of the aroma of salty, sour and butter flavor) were evaluated.
評価は、×…悪い、△…やや悪い、○…良い、◎…非常によい、の基準で行い、全パネラーの平均で表示した。また、それらの結果をまとめて、総合評価を行った。総合評価は、１つでも×がある場合は×、×はないが１つでも△がある場合は△、×も△もないが１つでも○がある場合は○、全部が◎の場合は◎とし、△以上を実用上の許容可能な合格ラインとした。この結果を表１に示す。 The evaluation was made based on the following criteria: x: poor, Δ: somewhat poor, ○: good, ◎: very good, and displayed as an average of all panelists. In addition, the results were put together to make a comprehensive evaluation. The overall evaluation is x when there is at least one x, △ when there is no x but there is even one △, ○ when there is neither x nor が but at least one has ○, and when all are ◎ ◎, and △ and above were regarded as practically acceptable acceptable lines. Table 1 shows the results.
表１に示されるように、試料５のバターの含有量が49.8％のとき、香り、コク、ミルク感、味のバランス、総合評価が最も高くなった。よって、試料５を風味が非常によいという評価の基準として、以下の試験を行った。なお、試料５は、風味は良好であったが、製品としては、バターの油脂分が分離し、製品としての安定性が悪いという難点があった。 As shown in Table 1, when the butter content of Sample 5 was 49.8%, the fragrance, body, milk feeling, balance of taste, and overall evaluation were highest. Therefore, the following test was performed on Sample 5 as a criterion for evaluating that the flavor was very good. In addition, although the sample 5 had a good flavor, as a product, the fats and oils of the butter were separated and the stability as a product was poor.
＜試験例２＞
[バター風味調味液におけるバター風味に対するホエイ蛋白質の影響]
下記表２の配合にて、水、レモン濃縮果汁、食塩、キサンタンガム、バター香料、乳糖、ホエイ蛋白質を原料として、ホエイ蛋白質の配合量を変えたバター風味調味液を試作した。表中のホエイ蛋白質含有量は、調味液全体に対する含有量（質量％）である。
<Test Example 2>
[Effect of whey protein on butter flavor in butter flavor seasoning]
A butter-flavored seasoning liquid was prepared by changing the blending amount of whey protein using water, lemon-concentrated juice, salt, xanthan gum, butter flavor, lactose, and whey protein as raw materials. The whey protein content in the table is the content (% by mass) based on the whole seasoning liquid.
まず、食塩、キサンタンガム及び乳糖をビーカーに量り取り、水を加えてから85℃に加熱、攪拌して溶解した。ついで、レモン濃縮果汁を用いてｐＨ3.0に調整後、バター香料を添加し、さらに、ホエイ蛋白質の配合量を変えて添加し、85℃で5分間攪拌することでバター風味調味液を試作した。なお、バター香料としては、ローストバターフレーバー Ｓ−０８９５５（曽田香料社製）を用いた。これらのバター風味調味液について、試験例１と同様にして、バターの香りの好ましさ、調味液で感じるバター様のコクの強さ、調味液で感じるバター様のミルク感の強さ、バター風味の味のバランス（塩味、酸味及びバター香料の香りの強さによる味や香りのまとまり）について評価し、それらの結果をまとめて、総合評価を行った。この結果を表２に示す。 First, salt, xanthan gum and lactose were weighed into a beaker, water was added, and the mixture was heated to 85 ° C. and stirred to dissolve. Then, after adjusting the pH to 3.0 using a lemon-concentrated fruit juice, butter flavor was added, and further, the amount of whey protein was changed and added, and the mixture was stirred at 85 ° C. for 5 minutes to produce a butter flavor seasoning liquid. . As the butter flavor, roasted butter flavor S-08955 (manufactured by Soda flavor) was used. About these butter-flavored seasoning liquids, in the same manner as in Test Example 1, the taste of buttery flavor, the strength of butter-like richness felt by the seasoning liquid, the strength of butter-like milky feeling felt by the seasoning liquid, The balance of the taste of the flavor (the saltiness, the sourness, and the unity of the flavor and aroma depending on the intensity of the aroma of the butter flavor) was evaluated, and the results were put together to perform a comprehensive evaluation. Table 2 shows the results.
表２に示されるように、ホエイ蛋白質含有量が3.51〜0.33の実施例１〜５は、ホエイ蛋白質を含有しない比較例１に比べて、バターの香り、コク、ミルク感、味のバランス及び総合評価が高かった。特に、ホエイ蛋白質含有量が2.43〜0.65の実施例２〜４は、バターの香り、コク、ミルク感、味のバランス及び総合評価が良好であった。なお、ホエイ蛋白質含有量が3.51の実施例１は、ミルク感が強い傾向があり、ホエイ蛋白質含有量が0.33の実施例５は、バター様のコクやミルク感が弱い傾向があった。 As shown in Table 2, in Examples 1 to 5 having a whey protein content of 3.51 to 0.33, compared to Comparative Example 1 containing no whey protein, the buttery aroma, body, milk feeling, taste balance and overall Evaluation was high. In particular, in Examples 2 to 4 in which the whey protein content was 2.43 to 0.65, the buttery aroma, body, milky feeling, taste balance and overall evaluation were good. In addition, Example 1 having a whey protein content of 3.51 tended to have a strong feeling of milk, and Example 5 having a whey protein content of 0.33 tended to have a weak buttery richness and a feeling of milk.
＜試験例３＞
[バター風味調味液におけるバター風味に対するバター香料の影響]
下記表３の配合にて、水、レモン濃縮果汁、食塩、キサンタンガム、バター香料、乳糖、ホエイ蛋白質を原料として、バター香料の配合量を変えたバター風味調味液を試作した。表中のバター香料含有量は、調味液全体に対する含有量（質量％）である。
<Test Example 3>
[Effect of Butter Flavor on Butter Flavor in Butter Flavor Seasoning Liquid]
A butter flavor seasoning liquid was prepared by mixing water, lemon concentrated juice, salt, xanthan gum, butter flavor, lactose, and whey protein in the amounts shown in Table 3 below, and using different amounts of butter flavor. The butter flavor content in the table is the content (% by mass) based on the whole seasoning liquid.
まず、食塩、キサンタンガム及び乳糖をビーカーに量り取り、水を加えてから85℃に加熱、攪拌して溶解した。ついで、レモン濃縮果汁を用いてｐＨ３．０に調整後、バター香料の配合量を変えて添加し、さらに、ホエイ蛋白質を添加した後、85℃で５分間攪拌してバター風味調味液を試作した。なお、バター香料としては、ローストバターフレーバー Ｓ−０８９５５（曽田香料社製）を用いた。これらのバター風味調味液について、試験例１と同様にして、バターの香りの好ましさ、調味液で感じるバター様のコクの強さ、調味液で感じるバター様のミルク感の強さ、バター風味の味のバランス（塩味、酸味及びバター香料の香りの強さによる味や香りのまとまり）について評価し、それらの結果をまとめて、総合評価を行った。この結果を表３に示す。 First, salt, xanthan gum and lactose were weighed into a beaker, water was added, and the mixture was heated to 85 ° C. and stirred to dissolve. Then, after adjusting the pH to 3.0 using the lemon-concentrated fruit juice, the mixture was added while changing the amount of butter flavor, and further, whey protein was added, followed by stirring at 85 ° C. for 5 minutes to produce a butter flavor seasoning solution. . As the butter flavor, roasted butter flavor S-08955 (manufactured by Soda flavor) was used. About these butter-flavored seasoning liquids, in the same manner as in Test Example 1, the taste of buttery flavor, the strength of butter-like richness felt by the seasoning liquid, the strength of butter-like milky feeling felt by the seasoning liquid, The balance of the taste of the flavor (the saltiness, the sourness, and the unity of the flavor and aroma depending on the intensity of the aroma of the butter flavor) was evaluated, and the results were put together to perform a comprehensive evaluation. Table 3 shows the results.
表３に示されるように、バター香料含有量が0.05〜0.43の実施例６〜10は、バター香料を含有しない比較例２に比べて、バターの香り、コク、ミルク感、味のバランス及び総合評価が高かった。特に、バター香料含有量が0.11〜0.21の実施例７〜９は、バターの香り、コク、ミルク感、味のバランス及び総合評価が良好であった。なお、バター香料含有量が0.43の実施例10は、バターの香がやや過剰な傾向があった。 As shown in Table 3, in Examples 6 to 10 having a butter flavor content of 0.05 to 0.43, compared to Comparative Example 2 containing no butter flavor, the balance of the aroma, richness, milky feeling, taste, and overall Evaluation was high. In particular, Examples 7 to 9 in which the butter flavor content was 0.11 to 0.21 had good buttery aroma, richness, milky feeling, balance of taste and overall evaluation. In Example 10 in which the butter fragrance content was 0.43, the fragrance of the butter tended to be slightly excessive.
＜試験例４＞
[バター風味調味液におけるバター風味に対するレモン濃縮果汁でｐＨを変えた場合の影響]
下記表４の配合にて、水、レモン濃縮果汁、食塩、キサンタンガム、バター香料、乳糖、ホエイ蛋白質を原料として、レモン濃縮果汁でｐＨを変えたバター風味調味液を試作した。
<Test Example 4>
[Effect of changing the pH with lemon concentrate on the butter flavor of the butter flavor seasoning]
With the composition shown in Table 4 below, water, lemon-concentrated juice, salt, xanthan gum, butter flavor, lactose, and whey protein were used as raw materials, and a butter-flavored seasoning liquid whose pH was changed with lemon-concentrated juice was produced.
まず、ビーカーに１Ｌの水を量り取り、レモン濃縮果汁を加えることで、実施例に示すｐＨの水を製造した。ついで、ｐＨを調整した水に、食塩、キサンタンガム及び乳糖をビーカーに量り取り、水を加えてから85℃に加熱、攪拌して溶解した。さらに、ホエイ蛋白質とバター香料を順に添加した後、85℃で5分間攪拌してｐＨが異なるバター風味調味液を試作した。なお、バター香料としては、ローストバターフレーバー Ｓ−０８９５５（曽田香料社製）を用いた。これらのバター風味調味液について、試験例１と同様にして、バターの香りの好ましさ、調味液で感じるバター様のコクの強さ、調味液で感じるバター様のミルク感の強さ、バター風味の味のバランス（塩味、酸味及びバター香料の香りの強さによる味や香りのまとまり）について評価し、それらの結果をまとめて、総合評価を行った。この結果を表４に示す。 First, 1 L of water was weighed into a beaker, and lemon juice was added to produce water having the pH shown in the examples. Next, salt, xanthan gum, and lactose were weighed into a pH adjusted water in a beaker, added with water, and heated to 85 ° C. with stirring to dissolve. Furthermore, whey protein and butter flavor were sequentially added, and the mixture was stirred at 85 ° C. for 5 minutes to prepare a butter flavor seasoning liquid having a different pH. As the butter flavor, roasted butter flavor S-08955 (manufactured by Soda flavor) was used. About these butter-flavored seasoning liquids, in the same manner as in Test Example 1, the taste of buttery flavor, the strength of butter-like richness felt by the seasoning liquid, the strength of butter-like milky feeling felt by the seasoning liquid, The balance of the taste of the flavor (the saltiness, the sourness, and the unity of the flavor and aroma depending on the intensity of the aroma of the butter flavor) was evaluated, and the results were put together to perform a comprehensive evaluation. Table 4 shows the results.
表４に示されるように、ｐＨ3.0〜7.0である実施例11〜15は、いずれも、バターの香り、コク、ミルク感、味のバランス及び総合評価が高かった。特に、ｐＨ3.0〜5.0である実施例11〜13は、バターの香り、コク、ミルク感、味のバランス及び総合評価が良好であった。 As shown in Table 4, all of Examples 11 to 15 having a pH of 3.0 to 7.0 had high buttery aroma, richness, milky feeling, balance of taste, and overall evaluation. In particular, in Examples 11 to 13 having a pH of 3.0 to 5.0, the buttery aroma, richness, milky feeling, taste balance and overall evaluation were good.
＜試験例５＞
[バター風味調味液におけるバター風味に対する酢酸でｐＨを変えた場合の影響]
下記表５の配合にて、水、酢酸、食塩、キサンタンガム、バター香料、乳糖、ホエイ蛋白質を原料として、酢酸でｐＨを変えたバター風味調味液を試作した。
<Test Example 5>
[Effect of pH change with acetic acid on butter flavor in butter flavor seasoning]
With the composition shown in Table 5 below, a butter-flavored seasoning liquid whose pH was changed with acetic acid was produced as a trial using water, acetic acid, salt, xanthan gum, butter flavor, lactose, and whey protein as raw materials.
まず、ビーカーに１Ｌの水を量り取り、レモン濃縮果汁に変えて酢酸を加えることで、実施例に示すｐＨの水を製造した以外は、実施例４と同じ操作を行い実施例に示すバター風味調味液を試作した。なお、バター香料としては、ローストバターフレーバー Ｓ−０８９５５（曽田香料社製）を用いた。これらのバター風味調味液について、試験例１と同様にして、バターの香りの好ましさ、調味液で感じるバター様のコクの強さ、調味液で感じるバター様のミルク感の強さ、バター風味の味のバランス（塩味、酸味及びバター香料の香りの強さによる味や香りのまとまり）について評価し、それらの結果をまとめて、総合評価を行った。この結果を表５に示す。 First, 1 L of water was weighed into a beaker, changed to lemon-concentrated juice, and acetic acid was added to produce water having the pH shown in the example, except that the butter flavor shown in the example was obtained. A seasoning solution was made as a trial. As the butter flavor, roasted butter flavor S-08955 (manufactured by Soda flavor) was used. About these butter-flavored seasoning liquids, in the same manner as in Test Example 1, the taste of buttery flavor, the strength of butter-like richness felt by the seasoning liquid, the strength of butter-like milky feeling felt by the seasoning liquid, The balance of the taste of the flavor (the saltiness, the sourness, and the unity of the flavor and aroma depending on the intensity of the aroma of the butter flavor) was evaluated, and the results were put together to perform a comprehensive evaluation. Table 5 shows the results.
表５に示されるように、ｐＨ3.0〜7.0である実施例16〜20は、いずれも、バターの香り、コク、ミルク感、味のバランス及び総合評価が高かった。特に、ｐＨ3.0〜5.0である実施例16〜18は、バターの香り、コク、ミルク感、味のバランス及び総合評価が良好であった。 As shown in Table 5, in Examples 16 to 20, which had a pH of 3.0 to 7.0, the buttery aroma, richness, milkiness, taste balance, and overall evaluation were high. In particular, in Examples 16 to 18 having a pH of 3.0 to 5.0, the buttery aroma, richness, milky feeling, taste balance and overall evaluation were good.
＜試験例６＞
[バター風味調味液におけるバター風味に対するホエイ蛋白質に含まれる乳糖の影響]
下記表６の配合にて、水、レモン濃縮果汁、食塩、キサンタンガム、バター香料、乳糖を原料として、乳糖の含有量を変えたバター風味調味液を試作した。
<Test Example 6>
[Effect of lactose in whey protein on butter flavor in butter flavor seasoning]
With the composition shown in Table 6 below, water, lemon-concentrated juice, salt, xanthan gum, butter flavor, and lactose were used as raw materials, and a butter-flavored seasoning liquid having a different lactose content was prototyped.
まず、食塩、キサンタンガム及び配合量を変えて乳糖をビーカーに量り取り、水を加えてから85℃に加熱、攪拌して溶解した。ついで、レモン濃縮果汁を用いてｐＨ3.0に調整後、バター香料を添加した後、85℃で5分間攪拌して比較例のバター風味調味液を試作した。なお、バター香料としては、ローストバターフレーバー Ｓ−０８９５５（曽田香料社製）を用いた。 First, lactose was weighed into a beaker while changing the salt, xanthan gum, and the amount added, and after adding water, the mixture was heated to 85 ° C. and stirred to dissolve. Then, after adjusting the pH to 3.0 using the concentrated lemon juice, butter flavor was added, and the mixture was stirred at 85 ° C. for 5 minutes to produce a butter flavor seasoning liquid of the comparative example. As the butter flavor, roasted butter flavor S-08955 (manufactured by Soda flavor) was used.
これらのバター風味調味液について、試験例１と同様にして、バターの香りの好ましさ、調味液で感じるバター様のコクの強さ、調味液で感じるバター様のミルク感の強さ、バター風味の味のバランス（塩味、酸味及びバター香料の香りの強さによる味や香りのまとまり）について評価し、それらの結果をまとめて、総合評価を行った。この結果を表６に示す。 About these butter-flavored seasoning liquids, in the same manner as in Test Example 1, the taste of buttery flavor, the strength of butter-like richness felt by the seasoning liquid, the strength of butter-like milky feeling felt by the seasoning liquid, The balance of the taste of the flavor (the saltiness, the sourness, and the unity of the flavor and aroma depending on the intensity of the aroma of the butter flavor) was evaluated, and the results were put together to perform a comprehensive evaluation. Table 6 shows the results.
表６に示されるように、ホエイ蛋白質を含有せず、乳糖の添加量を変えた比較例３〜６は、いずれも、バターの香り、コク、ミルク感、味のバランス及び総合評価が悪かった。このことから、特に、バターの香り、コク、ミルク感、味のバランスに対して、乳糖は効果をもたらさないことがわかる。言い換えると、試験例２〜５において、バターの香り、コク、ミルク感、味のバランスが良好になった理由は、バター香料に加えて、ホエイ蛋白質を添加したことに起因することがわかった。 As shown in Table 6, Comparative Examples 3 to 6, which did not contain whey protein and changed the amount of lactose added, all had poor buttery aroma, richness, milky feeling, balance of taste and overall evaluation. . This shows that lactose has no effect on the balance between buttery aroma, richness, milky feeling, and taste. In other words, in Test Examples 2 to 5, it was found that the reason why the balance of the aroma, richness, milky feeling, and taste of the butter became good was that whey protein was added in addition to the butter flavor.
＜試験例７＞
[バター風味調味液におけるバター風味に対するバター香料とホエイ蛋白質を添加後の加熱温度の影響]
下記表７の配合にて、水、レモン濃縮果汁、食塩、キサンタンガム、バター香料、乳糖、ホエイ蛋白質を原料として、加熱温度を変えてバター風味調味液を試作した。
<Test Example 7>
[Effect of heating temperature after adding butter flavor and whey protein on butter flavor in butter flavor seasoning liquid]
With the composition shown in Table 7 below, water, lemon concentrated juice, salt, xanthan gum, butter flavor, lactose, and whey protein were used as raw materials to produce a butter flavor seasoning liquid by changing the heating temperature.
まず、食塩、キサンタンガム及び乳糖をビーカーに量り取り水を加えて、85℃に加熱、攪拌して溶解した。ついで、レモン濃縮果汁を用いてｐＨ3.0に調整後、バター香料、続いてホエイ蛋白質を添加し、水浴を用いて30℃まで冷却した。さらに、冷却したバター風味調味液を、表７に示す加熱温度で、5分間攪拌することでバター風味調味液を試作した。なお、バター香料としては、ローストバターフレーバー Ｓ−０８９５５（曽田香料社製）を用いた。これらのバター風味調味液について、試験例１と同様にして、バターの香りの好ましさ、調味液で感じるバター様のコクの強さ、調味液で感じるバター様のミルク感の強さ、バター風味の味のバランス（塩味、酸味及びバター香料の香りの強さによる味や香りのまとまり）について評価し、それらの結果をまとめて、総合評価を行った。この結果を表７に示す。 First, salt, xanthan gum and lactose were weighed into a beaker, water was added, and the mixture was heated to 85 ° C. and stirred to dissolve. Then, the pH was adjusted to 3.0 using lemon-concentrated juice, butter flavor and then whey protein were added, and the mixture was cooled to 30 ° C using a water bath. Further, the cooled butter flavor seasoning liquid was stirred at the heating temperature shown in Table 7 for 5 minutes to produce a butter flavor seasoning liquid. As the butter flavor, roasted butter flavor S-08955 (manufactured by Soda flavor) was used. About these butter-flavored seasoning liquids, in the same manner as in Test Example 1, the taste of buttery flavor, the strength of butter-like richness felt by the seasoning liquid, the strength of butter-like milky feeling felt by the seasoning liquid, The balance of the taste of the flavor (the saltiness, the sourness, and the unity of the flavor and aroma depending on the intensity of the aroma of the butter flavor) was evaluated, and the results were put together to perform a comprehensive evaluation. Table 7 shows the results.
表７に示されるように、加熱をしない比較例７に比べて、温度55℃以上で加熱を行った実施例21〜26は、いずれも、バターの香り、コク、ミルク感、味のバランス及び総合評価が高かった。特に、温度75℃以上で加熱を行った実施例23〜26は、バターの香り、コク、ミルク感、味のバランス及び総合評価が良好であった。 As shown in Table 7, as compared to Comparative Example 7 in which no heating was performed, Examples 21 to 26, in which heating was performed at a temperature of 55 ° C. or higher, all had a buttery aroma, richness, a feeling of milk, a balance of taste, and The overall evaluation was high. In particular, in Examples 23 to 26 in which heating was performed at a temperature of 75 ° C. or higher, the buttery aroma, body, milky feeling, balance of taste, and overall evaluation were good.
＜試験例８＞
[バター風味調味液におけるバター風味に対するバター香料の種類の影響]
下記表８の配合にて、水、レモン濃縮果汁、食塩、キサンタンガム、バター香料、乳糖、ホエイ蛋白質を原料として、バター香料の種類を変えてバター風味調味液を試作した。バター香料としては、実施例1〜７で用いたローストバターフレーバーＳ０８９５５（曽田香料社製）に加えて、バターフレーバー ＫＭ−２００８（長谷川香料社製）及びバターフレーバー ＦＬＷ０２６８（稲畑香料社製）を用いた。
<Test Example 8>
[Effect of Butter Flavor Type on Butter Flavor in Butter Flavor Seasoning Liquid]
A butter flavor seasoning liquid was trial-produced by using water, lemon concentrated juice, salt, xanthan gum, butter flavor, lactose, and whey protein as raw materials in the formulations shown in Table 8 below. As the butter flavor, in addition to the roasted butter flavor S08955 (manufactured by Soda Perfumery) used in Examples 1 to 7, butter flavor KM-2008 (manufactured by Hasegawa Perfumery) and butter flavor FLW0268 (manufactured by Inabata Perfumery) are used. Was.
まず、食塩、キサンタンガム及び乳糖をビーカーに量り取り水を加えて、85℃に加熱、攪拌して溶解した。ついで、レモン濃縮果汁を用いてｐＨ3.0に調整後、各バター香料、続いてホエイ蛋白質を添加し、85℃で5分間攪拌することでバター風味調味液を試作した。これらのバター風味調味液について、試験例１と同様にして、バターの香りの好ましさ、調味液で感じるバター様のコクの強さ、調味液で感じるバター様のミルク感の強さ、バター風味の味のバランス（塩味、酸味及びバター香料の香りの強さによる味や香りのまとまり）について評価し、それらの結果をまとめて、総合評価を行った。この結果を表8に示す。 First, salt, xanthan gum and lactose were weighed into a beaker, water was added, and the mixture was heated to 85 ° C. and stirred to dissolve. Then, after adjusting the pH to 3.0 using concentrated lemon juice, each butter flavor and then whey protein were added, and the mixture was stirred at 85 ° C. for 5 minutes to produce a butter flavor seasoning liquid. About these butter-flavored seasoning liquids, in the same manner as in Test Example 1, the taste of buttery flavor, the strength of butter-like richness felt by the seasoning liquid, the strength of butter-like milky feeling felt by the seasoning liquid, The balance of the taste of the flavor (the saltiness, the sourness, and the unity of the flavor and aroma depending on the intensity of the aroma of the butter flavor) was evaluated, and the results were put together to perform a comprehensive evaluation. Table 8 shows the results.
表８に示されるように、バター香料を含まない比較例2に比べて、バターフレーバーＫＭ−２００８（長谷川香料社製）及びバターフレーバーＦＬＷ０２６８（稲畑香料社製）を用いた場合でも、実施例１〜7で用いたバター香料と同等のバターの香り、コク、ミルク感、味のバランス及び総合評価が高かった。 As shown in Table 8, even when Butter flavor KM-2008 (manufactured by Hasegawa Inc.) and butter flavor FLW0268 (manufactured by Inabata Inc.) were used, as compared with Comparative Example 2 containing no butter flavor. The butter fragrance equivalent to the butter fragrance used in Nos. 7 to 7 had a high balance of the aroma, richness, milky feeling, taste and overall evaluation.
Claims (4)
The method for producing a butter-flavored seasoning liquid according to claim 3 , wherein the seasoning liquid raw material is prepared such that the pH of the seasoning liquid is 3.0 to 7.0.
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